Pomegranate Cupcakes
Rich and moist pomegranate cupcakes with decadent cream cheese frosting and pomegranate arils will add a touch of sophistication to the holidays that your guests will be talking about for quite some time!
Servings 24
Equipment
- Muffin Tin
- Large piping bag with star tip
Ingredients
Cupcake Ingredients
Frosting Ingredients
- 2 sticks salted butter, softened
- 4 ounces cream cheese, softened
- 3 ½ cups powdered sugar
- remaining cheesecake pudding
- 1 teaspoon vanilla
- 3 tablespoon half and half or whole milk
- pink food coloring optional
- 1 large piping bag
- 1 large round frosting tip
- fresh pomegranate arils if available
Instructions
For the Cupcakes
- Preheat the oven at 350℉ and spray/line a standard muffin tin in the meantime.
- Add all the cupcake ingredients (except the pudding) to a large mixing bowl and mix on medium using a hand or stand mixer until you achieve a smooth consistency.
- Add only half of the cheesecake pudding to the mixing bowl and mix till fully incorporated.
- Add the batter to the muffin tin and stop when each is ⅔ full.
- Bake the cupcakes for 18-20 minutes. You can test with a toothpick which should come out clean. Adjust the baking time if necessary.
- Allow the baked cupcakes to completely cool before adding the frosting.
For the Frosting
- Cream the butter and cream cheese in a large mixing bowl for about 2 minutes with the aid of an electric hand or stand mixer until it’s light and fluffy.
- Mix the remaining ½ pudding and vanilla into the creamed mixture.
- With care, slowly mix in 1 cup of powdered sugar at a time with 1 tablespoon of half and half in between each cup. Continue mixing for an additional 1-2 minutes or until the mixture appears creamy and forms stiff peaks. It’s important to not overmix the frosting though!
- Prepare and fill a piping bag with the frosting and start to frost your cooled cupcakes.
- Add the pomegranate arils (optional).
- Serve and enjoy!